Whole Roast Cauliflower with Herbs & Pomegranate

Cauliflower doesn’t always want to be blitzed into faux rice or packed into a carb-free pizza base. Sometimes it just wants to be loved whole, roasted and gorgeous. Rub a whole, washed cauliflower (leaves removed) with olive oil, salt, and dried turmeric, and bake for 60 to 75 minutes on 350F for an easy dinner. Drizzle with a tahini, almond milk and maple syrup dressing, top with torn herbs, crushed pistachios and pomegranate seeds. Full recipe is below. 


For 4 Batch(es)

For the Roasted Cauliflower

1 large cauliflower
4 tablespoons extra virgin olive oil
1/2 tsp sea salt
2 tbsp shelled pistachios, smashed
1 tbsp pomegranate seeds
1 Torn herbs (choose or combine cilantro, dill, basil, mint)

For the Dressing

4 tbsp tahini (you want this to be smooth and creamy)
4 tbsp almond milk (or cow milk)
2 tsp maple syrup
1 Pinch of sea salt

Whole Roast Cauliflower with Herbs & Pomegranate Directions

1. Preheat the oven to 350F

2. Place cauliflower in a baking tray. Rub olive oil all over + between florets.

3. Scatter with salt.

4. Bake for an hour to an hour and a half, depending on how big it is, until crispy on the outside and fork tender on the inside.

5. While it’s roasting, mix the dressing until smooth and creamy.

6. Once cooked, remove from the oven, spoon the dressing over the cauliflower and sprinkle with crushed pistachios, torn herbs and pomegranate seeds. 

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